Azul Potatoes
Estimated Inventory, lb : 0
Description/Taste
Azul potatoes vary in size and shape, depending on the variety and growing environment, and are found in many different shapes, from smooth and oblong, round and knobby, to irregular and oval. The tubers have shallow to deep-set eyes, and the deeper eyes cause more variation in the shape of some varieties. The skin is thin to semi-thick, taut, hard, and either smooth or textured, depending on the variety. Some tubers may have raised rough patches, holes, scarring, and miscellaneous markings. The surface is also found in muted purple, violet, blue-purple, and dark purple hues. Many native potato varieties are sold in Peruvian markets with soil still coating the surface. This will give the tubers a brown coloring. Underneath the skin, the flesh is dense, starchy, and firm when raw, showcasing brilliant shades of solid purple, marbled purple, and purple-white hues. When prepared, the tubers will develop tender, soft, fluffy, to creamy consistencies. Azul potatoes are only edible once cooked and have a mild, subtly sweet, earthy, and nutty taste.
Seasons/Availability
Azul potatoes are available year-round.
Current Facts
Azul potatoes, botanically classified as Solanum tuberosum, are a category of pigmented tubers belonging to the Solanaceae or nightshade family. The name Azul translates from Spanish to mean “blue” and is a descriptor for varieties with blue or purple skin or flesh. It is said that purple-pigmented flesh develops a blueish cast in some varieties when cooked, giving rise to the Azul moniker. Azul is also a broadly used name in commercial markets to simplify the buying process. There are many varieties generally categorized under Azul, and some of the native tubers include Azul Sunqu, Azul Ñawi Gaspar, Yuraq Azul Ñawi, Azul Ñawi Pasña, Azul Wayta, Azul Llumchuy Waqachi, Alanitos Azul, Azul Acero Sutyu, and Azul Qaywa. Azul potatoes are valued for their pigmented nature, and it is important to note that some varieties will be more colored than others. In Peru, native Azul potatoes are regarded as having beneficial nutritional properties and are consumed in culinary dishes for their aesthetic, flavor, texture, vitamins, and minerals. Azul potatoes are somewhat rare, depending on the variety, and are sold through select markets and grocers as a multi-purpose culinary ingredient.
Nutritional Value
Azul potatoes vary in nutritional value, depending on the specific variety, and some types have not been extensively studied for their vitamins and minerals. Blue or purple potatoes, in general, have been known for their anthocyanin content, which are natural pigments in the flesh that give the tubers their purple coloring. Anthocyanins have anti-inflammatory, antimicrobial, and antioxidant-like properties to protect the cells against the damage caused by free radicals and oxidative stress. Potatoes also produce some fiber to regulate the digestive tract, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, potassium to balance fluid levels in the body, vitamin C to strengthen the immune system, and other nutrients, including calcium, vitamin K, folate, phosphorus, manganese, magnesium, and zinc.
Applications
Azul potatoes have a mild, earthy, nutty, or subtly sweet taste when cooked, depending on the variety. There are several types of Azul potatoes with varying flavors and textures found worldwide, and the term Azul is used mainly in Peru for pigmented purple-blue tubers. These potatoes are traditionally roasted, steamed, or baked to retain their coloring. In boiled preparations, the tubers may lose some of their pigments. Azul potatoes are typically prepared as a simple side dish and are tossed with herbs. In the Andes, the tubers are roasted in stone ovens or cooked in clay pots. They can also be cooked and mashed, incorporated into casseroles, or simmered into soups, stews, and chowders. In contemporary preparations, Azul potatoes can be used in any recipe calling for all-purpose potatoes. More pigmented varieties are sometimes used to make colored gnocchi or boiled and tossed into salads. The potatoes can also be sliced into chips and fried, cut into strips and roasted, or incorporated into papa con mani, potatoes served with a savory peanut sauce. Azul potatoes pair well with artichokes, corn, legumes, tomatoes, and squash, meats including poultry, beef, pork, and veal, and spices such as cumin, coriander, garlic, and cloves. Whole, unwashed Azul potatoes will keep for several weeks to months, depending on the variety, when stored in a cool, dry, and dark location.
Ethnic/Cultural Info
Pigmented native potato varieties in Peru were once worshipped by the Incas as a life-giving food source. Potatoes are one of the main crops grown in high elevations of the Andes mountains and are viewed as a crop that helped sustain communities when food was scarce. With the tuber’s prominence as a culinary staple, potatoes became deeply intertwined with religious stories of gods and creation. In Incan mythology, Papamama is the goddess of potatoes and is considered one of the daughters of Mother Earth, or Pachamama. Each season, when potatoes were sown and harvested, offerings were given to Papamama to win her favor for the blessing of continued harvests. Along with the goddess, each crop was believed to contain a protective spirit known as a conopas. Various objects were made to embody the idea of these spirits, and among the Incas, there were conopas in the shape of potatoes. Conopas were thought to bring good luck and harvests, and these figurines were used in religious ceremonies, buried in fields as offerings, or placed inside households as spiritual protection. In addition to conopas, the best potatoes from the harvest were given back to the Earth to thank the goddess for potatoes as a food source.
Geography/History
Azul potatoes are native to South America and are descendants of wild varieties that grew naturally throughout the highlands of the Andes mountains. Experts believe the potato’s site of origin is connected to regions in northwestern Bolivia and southeastern Peru, and the oldest archaeological findings were sourced from areas near Lake Titicaca. The Andes mountains are the longest mountain range worldwide, spanning 5,500 miles and reaching as high as 22,000 ft. This expansive geographical region has extreme weather fluctuations, creating an area filled with varying climates and genetic diversity. During early cultivation, pigmented potato varieties were grown throughout the Andes, and the tubers were used as a food source, religious offering, and medicinal ingredient. They were also traditionally bartered for other crops and items with neighboring communities, spreading their presence throughout South America. Over time, pigmented potatoes were selectively bred for improved flavor, texture, and cultivation characteristics, eventually forming a general category of potatoes known as Azul in Peru. Today, there are many different potato varieties, generally called Azul, and the tubers are sold throughout their growing regions and shipped to select commercial markets as a native specialty. Azul potatoes are primarily found in Peru, but they are also sold in Bolivia, Colombia, Chile, and Argentina. The Azul potatoes featured in the photograph above were sourced through markets in Lima, Peru.
